tag:blogger.com,1999:blog-2434548298509198554.post5369400089643569686..comments2024-03-22T08:29:05.625-07:00Comments on Not So Humble Pie: Fruit GeléesMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2434548298509198554.post-63691022322817366262012-04-10T17:49:17.331-07:002012-04-10T17:49:17.331-07:00Stupid question, but I'm trying Pomona's P...Stupid question, but I'm trying Pomona's Pectin when making these. I had the same problem one of your previous posters has about the lumps and burning so I'll keep what you responded in mind when I try again. As far as the Pectin, have you ever worked with Pomona's? This is my first time, and it has calcium water you need to add to the mixture. The directions were very confusing for me so I ended up adding 2t of the calcium water for the ~1oz of pectin. (I made a half batch to try). In the future, should I add this water separately, with the water the recipe asks for orrrrrrrrr.... I'm so confused by Pomona's!Jesshttps://www.blogger.com/profile/03371602439676595067noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-22512799006967071782012-01-31T16:13:55.770-08:002012-01-31T16:13:55.770-08:00Hello Ms. Humble! I was just wondering if you cou...Hello Ms. Humble! I was just wondering if you could maybe post a how-to recipe for making Turkish Delight? I love TDs and I've always wondered how it's made. If you could post that, that would be super awesome! =) <br /><br />And thank you for your amazing recipes. Love them all!Mayhttps://www.blogger.com/profile/10507449745950688235noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-35103852267695624922011-11-18T16:39:15.379-08:002011-11-18T16:39:15.379-08:00You're gonna laugh at me, but I can't find...You're gonna laugh at me, but I can't find any fruit juice concentrate besides Welch's grape (pleh). Is there some way I can treat or thicken a regular juice? Ideas?Rebahttps://www.blogger.com/profile/11665386690012827042noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-77495979330833422412011-11-04T08:54:44.334-07:002011-11-04T08:54:44.334-07:00Hi! I was just about to try making these this week...Hi! I was just about to try making these this weekend, but I could only find Certo liquid pectin. Do you think the recipe would still work? I was so excited to try it!Jordanahttps://www.blogger.com/profile/06933628095063638968noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-5409810951005981502011-03-14T18:13:39.557-07:002011-03-14T18:13:39.557-07:00Lumps are from undissolved pectin. Sprinkle it lig...Lumps are from undissolved pectin. Sprinkle it lightly over the mixture, as though you were blooming gelatin and that helps prevent the lumping. <br /><br />Burning the mixture means it got too hot (obvious, I know), this means you should adjust the temp much lower next time and perhaps eye up the bottoms of your pans. Are they thick, heavy duty pans? Thin pans plague candy makers, they don't distribute heat evenly and burn sweet syrups far too easily. <br /><br />2.8oz of pectin in a 4oz box? Really? What kind of racket is that baking store running? I hope the mixture set up well regardless of the missing pectin, though the scorched fruit probably didn't enhance the taste. When it comes to pectin, I prefer weight. Volume (teaspoons) can be inaccurate when it comes to powders.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-43055729953088493142011-03-12T15:18:18.034-08:002011-03-12T15:18:18.034-08:00These are beautiful, especially the butterflies!
...These are beautiful, especially the butterflies!<br /><br />I had some trouble with the measurements for pectin. Your recipe calls for 3.5 oz, but the "4 oz" package I bought from a baking supply store only was 2.8 oz when I weighed it. i decided to use all of it, because the recipe you adapted from calls for 3.5 oz OR 8 tsp, and 8 tsp was a whole lot less than 2.8 ounces.<br /><br />I also had some trouble with lumps in my fruit mixture (maybe from the pectin?). The fruit mixture also burned on the bottom even though my heat was pretty low (the mixture was at a very low boil). My fruit gelees are setting now, and they have little black burnt pieces in them. I'm not sure how to prevent that for next time.<br /><br />Thanks!<br /><br />NoaNoahttps://www.blogger.com/profile/03909356448376079244noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-13236662675246133552010-12-28T11:57:21.072-08:002010-12-28T11:57:21.072-08:00Just wanted to let you know that I did make these ...Just wanted to let you know that I did make these for Christmas and they came out great! Thanks for posting this!Samanthahttps://www.blogger.com/profile/13272170681083008634noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-89065678713364146452010-10-09T21:41:18.281-07:002010-10-09T21:41:18.281-07:00These look amazing and I want to try making them f...These look amazing and I want to try making them for Christmas gifts this year. Luckily it sounds pretty easy. Your photos are lovely too!Samanthahttps://www.blogger.com/profile/13272170681083008634noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-60856343583837132782010-09-29T17:47:21.823-07:002010-09-29T17:47:21.823-07:00These candies look amazing! I've tried making...These candies look amazing! I've tried making my own a couple times, but it hasn't worked out so far. Next time, I'm definitely giving your version a try.Dave McDonaldhttps://www.blogger.com/profile/10937630053486820124noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-61392705219261095582010-09-15T12:36:47.540-07:002010-09-15T12:36:47.540-07:00I can always wait for advice from you!I can always wait for advice from you!juliehttps://www.blogger.com/profile/13075310972586496421noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-90388365289694340112010-09-15T12:08:57.055-07:002010-09-15T12:08:57.055-07:00I am so happy you posted this recipe! I've be...I am so happy you posted this recipe! I've been wanting to try them too, but the pectin issue scared me.<br /><br />I love the asterisk notes at the end of the recipe (yay science!) and also the cutters you used. They're adorable!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-79569823053889677512010-09-15T09:31:16.119-07:002010-09-15T09:31:16.119-07:00I would try substituting a mixture of apple sauce ...I would try substituting a mixture of apple sauce and strained fruit purée (1/4 & 1/2c) for the concentrate. I've not tested this, so it is just an 'educated' guess but it should work.<br /><br />I will try it myself as a test this month if you can wait.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-62918173126815878272010-09-15T09:12:08.669-07:002010-09-15T09:12:08.669-07:00Yes, Ms. Humble, we do have applesauce in Belgium....Yes, Ms. Humble, we do have applesauce in Belgium. We also have a huge variety of fruit compotes. (I put them in muffins all the time in place of oil.) Back to the applesauce... Should I use it just like I would the concentrate?juliehttps://www.blogger.com/profile/13075310972586496421noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-29891021889247713282010-09-15T04:14:07.268-07:002010-09-15T04:14:07.268-07:00Hmm I was wondering what gelling agent would be be...Hmm I was wondering what gelling agent would be best for making these sorts of jellies. I've tried agar before and got the most hideous results - who knew a jelly could be dry? Xanthan and gellan also didn't give the best results, but I didn't experiment with them much to try to improve the outcome. Pectin seems like the likely gelling agent I'm after!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-43245971946048127582010-09-14T12:31:00.127-07:002010-09-14T12:31:00.127-07:00Yum! I didnt know it was so easy to make them at h...Yum! I didnt know it was so easy to make them at home! I'm always intimidated when it comes to candy though...But these look so pretty and tasty! I love your blog! Your pictures are wonderful!<br /><br /><br />-Amalia<br /><br />http://buttersweetmelody.wordpress.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-36356537949109383602010-09-14T12:18:57.758-07:002010-09-14T12:18:57.758-07:00Hmmm. Do you have apple sauce in Belgium?Hmmm. Do you have apple sauce in Belgium?Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-44398025485102821882010-09-14T12:13:11.405-07:002010-09-14T12:13:11.405-07:00I have never seen frozen juice concentrate in Belg...I have never seen frozen juice concentrate in Belgium...any ideas?juliehttps://www.blogger.com/profile/13075310972586496421noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-79258985745220030902010-09-14T10:42:27.550-07:002010-09-14T10:42:27.550-07:00These are adorable!! You make any food look incred...These are adorable!! You make any food look incredible!!Julia, the Thanksgiving Girlhttps://www.blogger.com/profile/03542064466882299908noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-60451280182100376052010-09-14T10:40:20.702-07:002010-09-14T10:40:20.702-07:00Zuckerbackerin,
Cornsyrup is the same as "gl...Zuckerbackerin,<br /><br />Cornsyrup is the same as "glukose sirup" and should be available at your local pharmacy (it's the base for many medicine syrups). Www.backfun.de also carries such items. <br /><br />Germany is a huge pectin producer, is it all liquid pectin?Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-43305565084409766192010-09-14T09:15:59.852-07:002010-09-14T09:15:59.852-07:00It looks so good - I wish I could try them, but I ...It looks so good - I wish I could try them, but I have never seen ingredients like light corn syrup or powdered fruit pectin in germany... :(<br /><br />zuckerbaeckerei.blogspot.comZuckerbäckerinhttps://www.blogger.com/profile/07454001046642413500noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-34773479771990524682010-09-14T08:24:14.801-07:002010-09-14T08:24:14.801-07:00Love them! Everything you make looks so pretty!
...Love them! Everything you make looks so pretty!<br /><br /><br /><br /><br /><br /><br />www.misskatieanne.etsy.comKatie Carranzahttps://www.blogger.com/profile/16821942135932363102noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-5713221820920843002010-09-13T19:45:13.276-07:002010-09-13T19:45:13.276-07:00Fixed. Thanks!
Cookies. Candies. It all blurs to...Fixed. Thanks!<br /> <br />Cookies. Candies. It all blurs together when your mind is as baking addled as mine.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-43897460385029702292010-09-13T19:42:19.942-07:002010-09-13T19:42:19.942-07:00These look so good and I can't wait to try the...These look so good and I can't wait to try them! Not to nit-pick, but near the end of your post, you refer to them as "cookies"...Melissa @ Treats With a Twisthttps://www.blogger.com/profile/02522468346888488964noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-53631991161898512212010-09-13T18:04:47.836-07:002010-09-13T18:04:47.836-07:00Chocolate might be tricky. I probably wouldn't...Chocolate might be tricky. I probably wouldn't attempt it, but I'm biased since I love the jewel tones of these little candies.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-79145691045271116772010-09-13T17:12:34.505-07:002010-09-13T17:12:34.505-07:00So beautiful! Don't I say this on every post?...So beautiful! Don't I say this on every post? But I am sure you don't mind hearing it over and over again!The Church Cook https://www.blogger.com/profile/00250033106792097965noreply@blogger.com